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Teff griddle cakes

Yield: 4 Servings

Ingredients:

• 1/2 c Teff; uncooked
• 3 1/2 c ;water
• 1/8 ts Sea salt
• 3/4 c Onion; minced
• 1/2 c Parsley fresh; chopped
• 1 c Whole wheat pastry flour
• 1 tb Sesame or canola oil
• 1 c Scallions; sliced
• 1/4 c Tahini
• 1 tb Soy sauce Combine teff
• 2 cups water and salt in a medium-size saucepan

Instructions:

cover an dbring to a boil. Lower heat and simmer for 15 to 20 minutes or until water is absorbed stirring occasionally. Mix together onion parsley flour and remaining water. Add to teff. Heat a griddle or skillet and brush with oil. Form cakes from about 1/4 cup of mixture. Grill for about 5 minutes on each side. Heat scallions tahini and soy sauce in a small saucepan for 2 minutes stirring constantly. Spread scallion mixture over hot cakes and serve. Per serving: 357 cal; 12 g prot; 124 mg sod; 53 g carb; 14 g fat; 0 mg chol; 112 mg calcium From the files of DEEANNE

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